Sour Mash: Difference between revisions

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[[Whisky]] made with [[Backset|backset]] added during the initial [[Mash|mash]]. Whiskies using backset include [[Bourbon|bourbon]], [[Corn_whiskey|corn whiskey]] and [[Tennessee_whiskey|Tennessee whiskey]]. Backset, also known as [[Backset_stillage|backset stillage]] adds a lot of character to whisky and also promotes consistency across batches.
[[file:george_dickel.png|thumb|90px|right|George Dickel Sour Mash Tennessee Whiskey]]
[[Whisky]] made with [[backset]] added during the initial [[mash]]. Whiskies using backset include [[bourbon]], [[corn whiskey]] and [[Tennessee whiskey]]. Backset, also known as [[backset stillage]] adds a lot of character to whisky and also promotes consistency across batches. Backset contains long chain fatty acids and alcohols that help produce [[ester]]s. Done properly it can promote Lactic acid bacteria while reducing other bacteria.  


Sour mash whiskies are also [[Fermentation|fermented]] using [[Barm|barm]] from the previous batch.
Sour mash whiskies can also be [[ferment]]ed using [[barm]] from the previous batch.


Backset adds [[Acid|acidity]] to the wort which was historically beneficial for limiting unwanted [[Bacteria|bacteria]]. Sour mashing is also a throwback to the economic practices employed by early day [[Moonshine|moonshiners]]. Regulations stipulate that a sour mash contain at least 25% backset. See [[Title_27]].
Backset adds [[acid]]ity to the wort which was historically beneficial for limiting unwanted bacteria. Sour mashing is also a throwback to the economic practices employed by early day [[moonshiner]]s. Regulations stipulate that a sour mash contain at least 25% backset. See [[Title_27]].


==External Links==
*[https://en.wikipedia.org/wiki/Sour_mash Wikipedia:Sour Mash]
*[https://www.youtube.com/watch?v=7986Lx2eXtI Youtube: Sour Mash]


[[Category:Mashing]]
[[Category:Glossary]]
[[Category:Glossary]]

Latest revision as of 06:47, 21 May 2018

George Dickel Sour Mash Tennessee Whiskey

Whisky made with backset added during the initial mash. Whiskies using backset include bourbon, corn whiskey and Tennessee whiskey. Backset, also known as backset stillage adds a lot of character to whisky and also promotes consistency across batches. Backset contains long chain fatty acids and alcohols that help produce esters. Done properly it can promote Lactic acid bacteria while reducing other bacteria.

Sour mash whiskies can also be fermented using barm from the previous batch.

Backset adds acidity to the wort which was historically beneficial for limiting unwanted bacteria. Sour mashing is also a throwback to the economic practices employed by early day moonshiners. Regulations stipulate that a sour mash contain at least 25% backset. See Title_27.

External Links